Stir-fried cabbage and minced meat | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 20minutes
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Natto Koji | Registered Dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription
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Ingredients
- natto : 3 packs (150g)
- 乾燥麹 : 120g
- (A)醤油 : 90cc
- (A)酒 : 90cc
- 炒りごま : 50g
- かつおだしの粉 : 小さじ2
Time required
15minutes
Procedure
-
1)
heat up
01:41
Put (A) in a pot, heat it up, and boil it to evaporate the alcohol.
Turn off heat and cool to 60 degrees. -
2)
mix
02:26
Add dried koji to 1 and mix.
Add toasted sesame seeds, dried bonito powder, and natto and mix. -
3)
put in a container
04:19
Put 2 in a storage container and store in the refrigerator to complete.
Point
・A recipe for natto and rice malt.
・We use sprouted brown rice koji, but you can use easily available koji.
・When using solid koji, loosen it before using.
・Use a clean storage container.
・Aspergillus oryzae becomes active at 60 degrees.
・Be careful not to put natto at 60 degrees, as nattokinase will be deactivated.
・When the koji has softened after 2-3 days, it is ready to eat.
・Consume within about 1 month.
・Mix once a day to ferment evenly.
・You can eat it as it is, but you can also eat it over cold tofu, steamed vegetables, or rice.
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